Roasted Pumpkin And Pecan Pancakes | Constant Cookbook

Ingredients

• ⅓ cup pecans
• ⅔ cup whole wheat pastry flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• 1 pie pumpkin (or ½ cup pumpkin puree)
• 1 egg
• 2 tablespoons walnut oil
• 1 tablespoon maple syrup
• ½-3/4 cup milk
• Preheat oven to 425˚.
• Once pumpkins are done, scoop out the insides and place in a food processor. Pulse until mixture is smooth. Next, place in either a cheese cloth or strainer and press out all of the liquid. Set aside.
• In a food processor, pulse pecans until they resembled course flour. Combine with whole wheat pastry flour, baking powder, cinnamon, salt, nutmeg, and ginger. Set aside.
• In a separate bowl, whisk together 1/2 cup of pumpkin puree and egg. Whisk in oil, maple syrup, and 1/2 cup of milk.
• Combine wet mixture in to dry mixture and stir until batter is combined. Stir in more milk if consistency is not pourable.
• Serve with butter, maple syrup, and a sprinkle of cinnamon